From top to bottom: Parmesan Cheese Toasts with Green Onion, playing with wontons, and a plateful of Chile Pea Puffs.
I am taking a class on Jane Austen this quarter, and my friend with whom I am taking it suggested early on in the course that we should attempt to watch the movie adaptation of each novel after we finish it. Her idea soon turned into a weekly gathering of friends to cook dinner together and enjoy the exploits of Austen's worlds. Last week was our Pride and Prejudice night, with the 6-hour long BBC television special winning out over the latest Keira Knightley version. As we settled in for a long night, we feasted on the hodgepodge of dishes made potluck style. My friend Katherine started us off with Parmesan Cheese Toasts with Green Onions (recipe at bottom) which were the perfect finger food to fuel the rest of us while we cooked. I really liked the crisp green onions in this recipe, which I think elevates an otherwise ordinary cheesy toast to a gourmet appetizer. I made the Chile Pea Puffs recently featured on 101cookbooks.com. The puffs are a fun dish to make in a group since each can play with folding and wrapping techniques, but I found the filling less hearty and flavorful than I anticipated, and taking into account the labor involved, I wouldn't highly recommend the recipe without some adjustments. Finally, my friends Lindsay and Lauren crowned the meal with homemade chocolate chip cookies, the ultimate comfort food luxury. We were left to inevitably fall for Colin Firth/Mr. Darcy with happy tummies.
Parmesan Cheese Toasts with Green Onion (in Katherine's words):
"Its just equal parts mayo and parmesan cheese and green onion. I think I put more parmesan than the other stuff though. And then broil them till the top of the cheese just begins to brown. Also, if you cut up the baguette a few hours or a day before its good, because it just gets a little drier and toastier when you cook it (we didn't have time to do that, but its good either way)."
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